Ingredients
- 1kg Hokkien Noodles
- 1/2 cup Tamari
- 1/4 brown sugar
- 1 1/2 teaspoons minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 3 tablespoons mirin
- 1/4 cup of water mixed with 3 teaspoons of cornstarch
- 1 carrot chopped into small strips
- 1 brown onion cut into strips
- 2 green onions cut into small chunks
- 2 red capsicums cut into small strips
- 600g of skirt steak
- Corn starch to coat beef (different from cornstarch slurry)
- 3 tablespoons peanut oil
Method
- Combine tamari, brown sugar, minced ginger, minced garlic, honey, sesame oil, mirin and corn starch slurry in a small saucepan. Bring to boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.
- Cut beef into small strips, and cover with corn starch until fully coated. Heat peanut oil in pan until starting to smoke, add beaf and cook until crispy. Remove beef when cooked, and set aside.
- Add in carrots and stir fry for about 2 minutes, add in onion and capsicum, stir fry for about 1 minute and then add in the whites from the green onion and stir fry for another minute. Then add in the greens from the green onion and mix through.
- Add in your cooked Hokkien noodles and then mix well. Pour sauce in increments, mixing throughly each time and add beef before final lot of sauce. After beef is added and mixed, serve and enjoy.
Product used in recipe
- Obento - Mirin Seasoning
